Description
A flavorful and creamy twist on traditional chili, Coconut Chicken Chili combines tender chicken, coconut milk, and spices for a comforting and unique meal.
Ingredients
Units
Scale
- 1 lb boneless, skinless chicken breasts, diced
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 (15 oz) can white beans, drained and rinsed
- 1 (15 oz) can diced tomatoes
- 1 (14 oz) can coconut milk
- 1 cup chicken broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 1 tablespoon lime juice
- Fresh cilantro, chopped (for garnish)
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and garlic; sauté until translucent, about 3-4 minutes.
- Add diced chicken to the pot and cook until browned on all sides, about 5-6 minutes.
- Add bell peppers and cook for another 3 minutes.
- Stir in chili powder, cumin, paprika, salt, and pepper.
- Add diced tomatoes, white beans, coconut milk, and chicken broth. Stir to combine.
- Bring the mixture to a boil, then reduce heat and simmer uncovered for 20-25 minutes, until the chicken is cooked through and flavors meld.
- Stir in lime juice just before serving.
- Garnish with fresh cilantro and serve hot.
Notes
- For a spicier version, add diced jalapeños or a pinch of cayenne pepper.
- Can be made ahead and stored in the refrigerator for up to 3 days.
- Pairs well with rice or crusty bread.
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 5g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 85mg